Rich Panettone with Raisins and Candied Fruit

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Panettone gets its rich crumb from eggs, butter and a patient double rise. This version uses a small milk-and-yeast starter before the enriched dough is kneaded, then folds in raisins, candied fruit and citrus zest. Set aside enough time for both proofs and a long upside-down cool after baking. Use tall paper moulds with enough capacity for the divided dough, and judge each proof by how the dough expands rather than the clock alone. An instant-read thermometer helps confirm that the centres are baked even when their tops have already browned. Once completely cool, slice the loaves with a serrated knife and serve with tea or coffee.

Recipe card

Rich Panettone with Raisins and Candied Fruit

A tall enriched Italian holiday bread with citrus zest and fruit.

Prep 360 minCook 55 minTotal 775 minYield 2 loaves in moulds rated for at least 1 kg each

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable cooking equipment

Ingredients

Main ingredients

120 ml milk 7 g instant yeast 1 tbsp sugar for starter 100 g strong flour for starter 500 g strong flour for dough 4 large eggs 2 egg yolks 150 g sugar for dough 180 g soft butter 1 tsp salt to taste vanilla 1 tbsp orange and lemon zest 120 g raisins 100 g candied fruit

Instructions

1. Make the starter

   Stir warm milk, yeast, 1 tablespoon sugar and 100 g of the measured flour together. Cover for 30–40 minutes until bubbly.

2. Mix the enriched dough

   Beat four whole eggs, two yolks and the remaining sugar; mix in salt, vanilla, citrus zest, starter and 500 g strong flour. Knead in softened butter gradually until elastic, about 15–20 minutes.

3. First proof and add fruit

   Cover and rise for about 2–3 hours until markedly expanded. Soak raisins briefly if dry, drain and pat completely dry, then fold in raisins and candied fruit.

4. Shape and proof

   Divide into two tall paper panettone moulds sized for at least 1 kg each. Fill no higher than one-third initially; proof about 1½–2 hours until near the rim. If mould capacity is uncertain, weigh and divide the dough according to the manufacturer’s stated capacity.

5. Bake and cool inverted

   Bake at 170°C (340°F), checking after 40 minutes. Continue until the centre reads at least 88°C (190°F) on an instant-read thermometer and a tester comes out without wet dough; time varies with mould size. Pierce the bases with suitable supports and cool upside down for at least 6 hours before slicing.

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How to tell when it is ready

The centre reaches at least 88°C (190°F), the crumb is not wet and the loaves are cool after inversion.

Tips

• Use strong flour and add the butter gradually.
• Proof until the dough visibly expands; rich dough can take longer than expected.
• Dry soaked raisins before folding them into the dough.
• Check centre temperature and cool tall loaves upside down.

Troubleshooting

• Use strong flour and add the butter gradually.
• Follow the method’s visible texture or temperature cue rather than a fixed clock when ingredients vary.

Serving suggestions

• Serve fully cooled slices with coffee.
• Toast a slice lightly for breakfast.
• Pair with fresh fruit.
• Wrap leftover slices once completely cool.

Make ahead

Allow at least 6 hours for inverted cooling.

Storage

Wrap the fully cooled loaf tightly; verify a safe shelf life for this formulation.

Serve rich panettone with raisins and candied fruit when the final step’s doneness and storage cues have been met.